4.9.2. pH

The pH of the extracted fruit juice was determined using the standard AOAC (2010) method. A 10 mL sample of juice from control (water-washed fruit) and treated fig fruits was placed in a beaker, before an electrode of the digital pH meter (pH-EMCO-256071, Japan) was dipped inside the beaker containing the sample and left for 10 min. This technique was carried out a minimum of three times for all samples, and data are presented as average ± standard deviation. Before use, the pH meter was calibrated with buffer solutions of pH 4 and 7.
